Baked Pesto Chicken Penne with Mozzarella

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup prepared basil pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil leaves, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions until al dente; drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Add chicken, salt, and pepper; cook until golden brown and cooked through.
4. 4 Stir in garlic and cherry tomatoes; cook for 2 minutes.
5. 5 Combine cooked penne, chicken mixture, and pesto in a baking dish. Stir to coat.
6. 6 Sprinkle mozzarella and Parmesan cheese over the top.
7. 7 Bake uncovered for 15 minutes or until cheese is bubbly and golden.
8. 8 Garnish with fresh basil before serving.

Equipment

• Baking dish
• Skillet
• Oven

Variations

• Add sun-dried tomatoes for extra tang
• Substitute chicken with shrimp for a seafood twist

Substitutions

• Use spinach pesto for a different flavor
• Substitute penne with fusilli or rotini

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• For extra flavor, toast the pine nuts in the pesto recipe before blending.
• Add a splash of pasta water to loosen the pesto if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a crisp green salad
• Pair with garlic bread for a hearty meal

FAQ